Ingredients
1 tsp poppy seeds
2 T X-virgin olive oil
1 tsp white wine or rice wine vinegar
1 tsp Dijon mustard
1/2 tsp honey
1 T minced shallot
1/8 tsp salt/or to taste
Freshly ground pepper to taste
1 lb green beans, stem ends trimmed
*To prepare dressing:
Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans:
Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutritional Information Per Serving (3/4 cup each):Calories: 113, Fat: 8 g, Cholesterol: 0 mg, Carbohydrate: 11 g,Protein: 3 g, Fiber: 4 g, Sodium: 104 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
